Bubbabob wrote:
> Monsur Fromage du Pollet > wrote:
>
> > Bubbabob wrote on 06 Apr 2005 in rec.food.cooking
> >
> >> Monsur Fromage du Pollet > wrote:
> >>
> >> > Melba's Jammin' > wrote in
> >> > :
> >> >
> >> >> Note that the recipe is for country ribs, not spare ribs. And
> >> >> in the last couple years, I've been woefully disappointed when
> >> >> making this with boneless country ribs. The meat has been dry
> >> >> and stringy, not what I remember.

How can a RIB be boneless... I've never seen boneless ribs... on which
planet do you shop?


> >> > Worked well with the spare ribs all 4 times I tried it. Perhaps
> >> > your sealing was poor?
> >>
> >> A spare rib is a rib. A country rib is just a chunk of shoulder,
> >> full of gristle and fat.
> >
> > And your point is?
>
> My point is that it's a different cut with much more connective
tissue
> and is naturally tougher. They don't cook the same way. It's not a
rib
> substitute, just a despicable marketing scheme.

You are truly an idiot and a fraud... anyone with the name Bubba is...
your momma sure didn't name you Bubba for your High IQ. I'm 100%
positive the only cut of meat you know is fast food mystery meat
boogers.

Sheldon